“This is my take on the Polish apple pancake. I sometimes add two diced peaches to the batter rather than the apples. Sometimes I also simply fry these plain (leave the fruit out of the batter) and spoon some warm home-made apple, strawberry or peach sauce over these when served at the table. My kids like them with just powdered sugar on top.”
24 pancakes

Ingredients Nutrition


  1. Whisk all dry ingredients in a bowl to combine.
  2. Add milk and eggs, mix well (using whisk).
  3. ** If frying just plain pancakes (no fruit in batter), add the vanilla yogurt and mix well. If adding apple or peach into batter, omit the yogurt.
  4. Add thinly sliced or grated apple to the batter, mix well (I usually grate the apple on the largest openings of grater).
  5. Let the batter rest 20 minutes.
  6. Spoon by heaping tablespoons onto hot oil on a pan to fry - or on griddle.
  7. Fry over medium-high heat.
  8. Once bubbles have appeared on top of pancakes and some have burst, turn pancakes over. Fry for approximately one more minute or until golden brown.
  9. Remove pancakes onto a paper towel lined plate to drain off any excess oil before serving.
  10. Serve warm with powdered sugar as garnish.

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